Chocolate Mousse Icebox Cake

1. 1

   1. Line side and then bottom of 9 inch springform pan with ladyfingers split side in and set aside.

2. 2

   2. in medium saucepan combine chocolate pieces sugar and water. over low heat stir slowly until chocolate is melted and sugar is dissolved. remove form heat.

3. 3

   3. in a medium bowl beat egg whites until stiff peaks form when beaters are slowly raised.

4. 4

   4. in a large bowl with an electric mixer beat yolks slightly and gradually add the chocolate mixture beating constantly and continue to beat until it thickens

5. 5

   5. with a wire whisk or rubber scraper fold the egg whites into the chocolate mixture until combined and no streaks of white remain.

6. 6

   6. put about one fourth of the mixture over the lady finders in the pan. cover the mixture with a layer of ladyfingers repeat three times.

7. 7

   7.refrigerate until firm about four hours or overnight.

* Per serving · 4 servings · Values may vary.

No additional tips available.